I’ve taken on a little short-term nannying job for a sweet little three-year old boy until September when he starts pre-school, and I’ve learned a few things in the last week.
Having two toddlers is not really any harder than having one. Louder? Yes. Messier? Yes. But it doesn’t (so far) require any more work.
Trying to pass off the zucchini grating to a three-year-old will prove frustrating for all parties.
A bowl of chocolate chips left on the counter in front of two toddlers as an ingredient will be an issue and probably have to be removed.
Baking bread is the perfect solution to the explosion of zucchini in my garden every summer. (why will NOTHING else grow like zucchini?!?)
Parchment paper is my best friend (nothing makes me more angry than baked goods sticking to pans).
Zucchini bread is best left uncomplicated. I dare say, even without the (problematic) chocolate chips. That way, you can serve it for lunch and feel like you’re doing something healthy.
Uncomplicated Zucchini Bread
adapted from More with Less
- 3 eggs
- 3/4 C sugar
- 1/2 C vegetable oil
- 1/2 C applesauce
- 2 medium zucchini, grated (about 2 1/2 C)
- 1 t vanilla
- 3 C flour
- 1 t salt
- 1 t baking soda
- 1 t baking powder
- 1 t cinnamon
Preheat oven to 350 degrees.
Combine first six ingredients (eggs, sugar, oil, applesauce, zucchini, and vanilla) in medium bowl. Set aside. In a larger bowl, combine the dry ingredients (flour, salt, baking soda, baking powder, and cinnamon).
Then add the wet to the dry, and mix until just combined.
Pour into a parchment lined (or well greased) bread loaf pan (mine is 8 inches). Bake for 60 – 65 minutes, or until a toothpick inserted in the center comes out clean.
Let cool before slicing.